About Me

Lydia C

Lydia inherited her joy of cooking from her mother. When she was younger, they would listen to albums and sing along while cooking. To this day, she still sings along to music while cooking. She resides in Newburgh, NY with her husband and two cats

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Saturday, August 29, 2009

The Unpizza

This is one of our family secrets. This pizza is great because you can either eat it hot out of the oven or cold the next day and it travels well. The Fontina gives it a nice nutty taste and compliments the mozzarella and sausage. If you're looking for something different, this is the way to go.

Thursday, August 27, 2009

Chocolate covered strawberries are a nice little romantic treat when you want to celebrate something special. I always make them for our wedding anniversary. They are very simple to make and they go really well with some sparkling wine.

Rinse strawberries and drain on a paper towel. Make sure you dry the strawberries so the chocolate will stick. Heat chocolate, heavy cream and vanilla in a small sauce pan over low, stirring constantly. Once chocolate has melted, dip strawberry in chocolate sauce. Place dipped strawberry on a wax paper covered plate. Chill in refrigerator for about an hour or until chocolate has completely cooled on strawberry.

Wednesday, August 26, 2009

Who does not love a biscuit with a meal? I love going to restaurants and trying different types of breads before my appetizer arrives. For years, I have been trying to come up with the perfect biscuit to serve for dinner and I finally found it!

Preheat oven at 425 degrees. Mix Bisquick, milk, cheese, butter and garlic powder in a bowl. Line cookie sheet with foil and spray with non-stick spray. Drop biscuits in a heaping tablespoon on baking sheet. Cook for about 10 minutes (oven time may vary).

While biscuits are in the oven, heat butter, garlic powder and parsley over low heat in a small saucepan. When biscuits are cooked, brush butter mixture over biscuits. Serve warm.

Tuesday, August 25, 2009

I love sauce and gravy. Whether it be Country Fried Chicken or Pot Roast, it has to be coated with something. This recipe is the basic Chicken Cordon Bleu with a twist - a white wine sauce that you can put on the chicken and noodles. It is out of this world.

For something different or if you don't have a lot of time, don't wrap the ham and swiss in the chicken. Just bread the chicken, brown it and let it simmer in the wine for about 15 minutes.

Monday, August 24, 2009

As you can tell, I'm on a Spanish kick lately. I decided to surprise my husband with his favorite snack - Tostones. Tostones are fried green plantains and they're like sweet little potato chips. I usually get the greenest plantain because that's what he likes. The more green they are, the more tart they are.

The traditional way of flattening the plaintain after they are precooked is using a plantain press. If you do not have one, you can just flatten them with a ramekin or even a pint glass.

Tostones

2 large plaintains1/3 c oil

Peel plantains with knife. Cut plantain in a diagonal (like you would for bruschetta), about 3/4" thick.

Flatten plantain in a plantain press or ramekin. Fry flattened plantains for about 3 minutes per side or until both sides are golden brown. Put on paper towel to remove excess oil and salt both sides. Serve still warm.

If you want to try something a little different, you can put some minced garlic on the cooked tostones.

Sunday, August 23, 2009

Empanadas are a great little snack that is quite filling. The best thing about empanadas, you can fill them with whatever you want. You can use meat, cheese or even fill it with pizza sauce and mozzarella and create a deep fried pizza. When we were in Puerto Rico, I had crab filled ones and they were delicious!